Small roulades with tuna-capers sauce

Name: Small roulades with tuna-capers sauce
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 12 thin turkey escalopes (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Stem(s) Marjoram; 12 discs (approx. 120 g) Bacon; 4 TABLESPOONS Oil; 1 jar(s) (210 ml; extract weight: 150 g) Tuna fish natural; 1 glass (45 ml; separation weight: 25 g) Capers; 6 TABLESPOONS mayonnaise; 150 g Skimmed milk yoghurt; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Marjoram; 7-10 Tbsp wooden sticks

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

12 thin turkey escalopes (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Stem(s) Marjoram
12 discs (approx. 120 g) Bacon
4 TABLESPOONS Oil
1 jar(s) (210 ml; extract weight: 150 g) Tuna fish natural
1 glass (45 ml; separation weight: 25 g) Capers
6 TABLESPOONS mayonnaise
150 g Skimmed milk yoghurt
1-2 TEASPOONS Lemon juice
7-10 Tbsp Marjoram
7-10 Tbsp wooden sticks

Directions

1
Wash the turkey escalopes, dab dry and tap flat. Sprinkle with salt and pepper. Pluck the marjoram leaves from the stalks. Cover cutlets with bacon and half of the marjoram leaves, roll up tightly and pin with wooden sticks. Heat the oil and fry the roulades for about 15 minutes, turning them over.
2
In the meantime drain the tuna for the sauce. Puree the tuna and 1 teaspoon of capers with a chopping stick. Mix with remaining marjoram and yoghurt and season to taste with salt, pepper and lemon juice. Add the remaining capers. Serve the sauce and roulades garnished with marjoram
3
E: 45, F: 47, KH: 10